Recipes By Cuisine
The flavors of Sicily, topped with tradition
Concetta checks the pizza sponge as Angela makes the sauce. Twice a month, Concetta Cucinotta and Angela Molinario spend the day making pizza for their family in the kitchen of Cucinotta’s home in Dedham. By Debra Samuels Globe Correspondent / August 12, 2009 DEDHAM – The old yellow plastic tub, covered with a soft, well-worn …
Read moreFeast day calls for a special sweet
Photo by: Debra Samuels Zeppole with vanilla cream and amarena cherries By Debra Samuels Globe Correspondent / March 18, 2009 In Italy tomorrow, men named Joseph and women named Josephine will hand out zeppole, a Neopolitan pastry of fried dough filled with cream, to family and friends to mark the feast of San Giuseppe. Closer …
Read moreQuick mix for chocolate fix
Photo by Debra Samuels Boston Globe, February 11, 2009 Instant cocoa mixes are made for the moments when you come in from shoveling, can’t feel your fingers or toes, and need something hot and nourishing – fast. This easy hot cocoa mix requires only boiling water. To make it, mix nonfat dried milk with high-quality …
Read moreBap till you drop
Bap till you drop By Debra Samuels, Globe Correspondent November 5, 2008 In Korea, some foods trickled down from the Imperial palace and others have humbler origins. Bibimbap seems to be somewhere in the middle – a dish thought to have been introduced to Korean monarchy by the court of China, but also served to …
Read moreChinese chicken soup casserole
Photo By Debra Samuels Boston Globe, January 21, 2009 This Chinese chicken hot pot combines the heartiness of a casserole with a light, warming chicken broth. Slices of fresh ginger root and scallions are two aromatics that signal that this is not Grammy Greenberg’s Jewish penicillin. But like hers and other pots of chicken soup, …
Read moreKasha varnishkes
By Debra Samuels Boston Globe, December 17, 2008 Kasha varnishkes Serves 8 Eastern-European Jewish immigrants brought kasha varnishkes to this country at the turn of the 20th century. Kasha is roasted buckwheat groats; varnishkes means noodles in Yiddish (bow ties are now classic), and Wolff’s Kasha is the brand most cooks use. Mix eggs into …
Read moreButtermilk pancakes
Boston Globe, July 25, 2007 Buttermilk was originally made from liquid left over after churning butter. My butter churn is next to the spinning wheel somewhere in the basement. Today, buttermilk, which has a month long refrigerator life, is made from pasteurized skim milk that is slightly fermented. The thick consistency and slightly sour taste add …
Read moreCold Sesame Chicken
The cucumbers in this recipe are slightly crushed under the broad part of the blade of a knife. This breaks the skin of the cucumber creating a craggy surface to allow the hot sesame oil and dressing to seep in instead of slide off. Listen for the sizzle as the hot oil hits the cold …
Read moreChanghai’s Shrimp Soup
This simple but flavorful Chinese soup cooks up in a flash. Aromatic sesame oil and spicy Vietnamese sauce Sriracha are added at the end for maximum impact. Changhai’s Shrimp Soup Ingredients: Serves 4 1/4 pound shrimp, peeled and cooked 2 1/2 cups chicken stock* 2 slices ginger, smashed 2 scallions, smashed 3 tablespoons tomato paste …
Read moreSweet and Sour Onions
These little onions make a wonderful condiment with roasted meat dishes, as part of an antipasto platter or served on their own as an appetizer served with drinks. Sweet and Sour Onions Ingredients: 1 1/2 pounds cipolline, Italian baby onions or yellow pearl onions 4 1/4 cups water 1 teaspoons salt 1/4 cup white wine …
Read moreBento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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